French Peasant Soup
A hearty French peasant soup loaded with beans, cabbage, root vegetables, and bacon, offering rich flavors and comforting warmth perfect for rustic or family meals.
Ingredients
- 3/4 cup dried white navy beans ⓘ
- 1 quart water ⓘ
- 8 slices bacon, chopped ⓘ
- 3 onions, sliced ⓘ
- 12 cups shredded cabbage (3 lb. head)
- 4 medium turnips, peeled and cubed ⓘ
- 2 carrots, peeled and sliced ⓘ
- 2 leeks, thickly sliced (optional) ⓘ
- 2 cloves garlic, minced ⓘ
- 6 boiling potatoes, peeled and cubed
- 2 1/2 quarts water ⓘ
- 2 tablespoons salt ⓘ
Instructions
- Wash the beans.
- Combine the beans with 1 quart of water in an 8-quart kettle. Bring to a boil and boil for 2 minutes.
- Remove from heat, cover, and let stand for 1 hour.
- Simmer the beans until tender, about 1 to 1 1/2 hours.
- Cook the bacon and add it to the beans.
- Cook onion slices in bacon fat until slightly browned on both sides.
- Add the cooked onions to the beans along with the bacon fat.
- Add the shredded cabbage, peeled and cubed turnips, sliced carrots, sliced leeks (optional), minced garlic, peeled and cubed potatoes, remaining 2 1/2 quarts of water, and salt.
- Bring to a boil and simmer, covered, for 30 minutes.
- Add the sausage and continue cooking until all vegetables are tender, about 15 to 20 minutes.
- Remove the sausage before serving.
Tips & Substitutions
For a heartier soup, consider adding diced ham or smoked sausage for added flavor. If you don't have navy beans, Great Northern or cannellini beans work well as substitutes. To save time, you can use canned beans; just reduce the cooking time accordingly. For a vegetarian version, omit the bacon and use vegetable broth instead.
Serving Suggestions
Serve the French Peasant Soup with crusty bread for a complete meal, or pair it with a simple green salad for a lighter option. For a twist, try it alongside Rouladen for a delightful combination of flavors. A sprinkle of fresh herbs like parsley or thyme on top adds a nice finishing touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of water or broth if it has thickened. This soup also freezes well; portion it into freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of French Peasant Soup contains roughly 1023 calories, with 26g protein, 122g carbohydrates, and 49g fat. It is an excellent source of iron (64% of the Daily Value), vitamin C (59% of the Daily Value), and protein (52% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2601mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! In fact, the flavors develop even more when the soup is made a day in advance. Just let it cool completely before storing it in the fridge. When you're ready to eat, reheat it gently on the stove, adding a bit of water if necessary to reach your desired consistency.
Is it possible to make this soup vegetarian?
Yes, you can easily adapt this recipe to be vegetarian. Simply omit the bacon and use vegetable broth instead of water. You can enhance the flavor with smoked paprika or liquid smoke to mimic the smoky flavor typically provided by the bacon.
What other vegetables can I add to the soup?
Feel free to experiment with other root vegetables like parsnips or sweet potatoes for added sweetness. Leafy greens such as kale or spinach can be added in the last few minutes of cooking for extra nutrition. The beauty of this soup is its flexibility!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).